Start by washing and soaking your basmati rice in a cold water for 20 minutes
Wash and cut your meat and set aside. Then add all the spices and seasoning and 1/3 cup of the fried onion and chopped coriander and mint leaves then the yogurt and mix. Allow it to marinate for at least two hours then cook till very soft
Now cook the rice with the bag leaves, another tablespoon of chili sauce five cardamom, cinnamon and cloves and cumin seeds cook the rice till almost done
Drain the rice and set aside
In another pot and oil and half of the lamb masala then half of the rice
Add the fried onions and the remaining coriander and mint leaves followed by the remaining rice and sauce cover and allow it to cook don-not turn
Once the rice is fully done take it off the heat and then slightly
Serve with fresh coriander leaves and fried onions
